Tini's Mac N Cheese

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Boil the pasta according to the package instructions.
  • 1 lb corkscrew pasta (454 g)
• Step 2
  Shred your cheeses (highly recommended to not use pre-shredded cheese).
  • 1 lb mozzarella (454 g)
  • 1 lb colby jack (454 g)
  • 0.50 lb sharp cheddar (227 g)
• Step 3
  Toss all the shredded cheese together and divide it in half.
• Step 4
  Mix the seasonings together.
  • 1 pinch paprika (0.40 g)
  • 1 pinch salt (0.40 g)
  • 1 pinch pepper (0.40 g)
  • 1 pinch garlic powder (0.40 g)
• Step 5
  In a pan, melt the butter.
  • 3 tbsp butter (43 g)
• Step 6
  When the butter is melted, add half of your seasoning mix and then add the flour.
  • 3 tbsp flour (24 g)
• Step 7
  Then add the can of evaporated milk and immediately start whisking to avoid clumps of flour.
  • 1 can evaporated milk (340 g)
• Step 8
  Once it thickens, add the heavy cream and mix.
  • 2 cup heavy cream (480 g)
• Step 9
  Add the rest of the seasoning.
  • 1 pinch paprika (0.40 g)
  • 1 pinch salt (0.40 g)
  • 1 pinch pepper (0.40 g)
  • 1 pinch garlic powder (0.40 g)
• Step 10
  Add the dijon mustard.
  • 1 tbsp dijon mustard (15 g)
• Step 11
  Start adding half the shredded cheese. Add the cheese in small batches, letting each batch melt before adding more cheese.
• Step 12
  Add the cooked pasta and mix.
• Step 13
  Layer half the cooked mac and cheese in a baking dish and then add a layer of the uncooked half of the shredded cheese on top. Do another layer of pasta and a final layer of cheese.
• Step 14
  Put the layers in the oven at 350 degrees for 25 or 30 minutes.
• Step 15
  Whenever the top is melted, broil for 2 minutes to get a crust.
• Step 16
  Add chives on top.
  • 1 tbsp chives (5 g)
    (optional)